Red Wine Braised Short Ribs

Ingredients

• 2  bay leaves 
• 8 lbs beef ribs 
• 1 tablespoon peppercorns black
• 2  carrots peeled chopped
• 3 rib celery stalks chopped
• 2  celery root chopped (celeriac)
• 750 ml wine dry red
• 1 bunch parsley fresh
• 1 bunch rosemary leaves fresh
• 1 bunch thyme sprigs fresh
• 10  garlic clove peeled
• 1  leek chopped
• 2  onion chopped
• 750 ml port wine (or another bottle of red wine)
• 1 tablespoon salt 
• 8 servings pepper black freshly ground
• 3 tablespoons tomato paste 
• 2  turnip chopped
• 8 tablespoons vegetable oil divided

Equipment

• frying pan
• oven
• pot
• aluminum foil
• dutch oven

Directions

1. Season the short ribs with salt and pepper.
2. Heat the oil in a Dutch oven over high heat. Sear ribs, in batches, on all sides until well browned.
3. Remove ribs and set aside.
4. Add a couple of cups of wine into the Dutch oven to deglaze pan, scraping all the brown bits that my have stuck to the pan.
5. Pour out and reserve.Preheat oven to 350F Wipe out pan and add 5 tablespoons oil and the onions, leeks, carrots, turnips, celery root, celery, and garlic. Brown over medium heat, then add tomato paste and cook 5 minutes more.
6. Add the herbs and return the short ribs. Also add the deglazing liquid, the rest of the wine, the port, peppercorns, and 1 tablespoon salt.
7. Add enough water to cover contents by at least 1 inch.Cover pot with aluminum foil and place in oven for 4 to 5 hours, until the meat easily separates from the bone.
8. Remove meat and cover tightly with the foil. Over high heat, reduce the braising liquid by about 80%, it will be dark and syrupy. Strain.